Spaghetti with Scallops, Sun-Dried Tomatoes and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ravioli are extremely time-consuming to make from scratch. Tourondel fills his with sun-dried tomatoes and ricotta cheese, then sets each one on a sea scallop seared in oil and fresh bread crumbs. To speed the preparation, we disassembled that ravioli dish and created a simple spaghetti with the same delicious flavors. Ingredients:
1 cup coarse fresh bread crumbs |
3 1/2 tablespoons extra-virgin olive oil |
salt and freshly ground pepper |
2 tablespoons chopped black olives, such as calamata |
2 tablespoons chopped oil-packed sun-dried tomatoes |
1 tablespoon balsamic vinegar |
3/4 pound spaghetti |
1 1/2 pounds sea scallops |
1/2 cup dry white wine |
1 cup finely chopped tomatoes |
1/3 cup grated ricotta salata (1 ounce) |
2 tablespoons chopped basil leaves |
Directions:
1. Preheat the oven to 400°. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 12 minutes, or until browned and crisp.
2. In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.
3. In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer. Transfer the scallops to a large plate. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour in any accumulated juices from the scallops and remove from the heat.
4. Drain the spaghetti and transfer it to a large, shallow serving bowl. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.
5. Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.
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